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Unlock Takeout Magic: Your Guide to Perfect Crispy Chinese Honey Garlic Chicken (30 Minutes)

Unlock Takeout Magic: Your Guide to Perfect Crispy Chinese Honey Garlic Chicken (30 Minutes)
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This Crispy Chinese Honey Garlic Chicken is the perfect mix of sweet, sticky, and savory — with that irresistible crunch in every bite. Whether served as a crowd-pleasing appetizer or a quick main dish over rice, it’s a guaranteed favorite that comes together in just 30 minutes.

Ingredients

Scale

For the Chicken:

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (1–2 inches)

  • Oil, enough to fill a skillet about 1 inch (2.5 cm) deep (Canola or vegetable oil)

Marinade:

  • 2 egg whites

  • 1 tbsp cornstarch

  • Pinch of salt (or other seasonings — see Notes)

Honey Garlic Sauce:

  • 4 tbsp honey

  • 2 cloves garlic, minced (or 3 if you prefer stronger flavor)

  • 2 tbsp soy sauce

  • 1 tsp freshly ground black pepper (adjust to taste)

Optional Garnish:

  • Toasted sesame seeds

  • 1 green onion, thinly sliced

Instructions

1. Get Organized

  • Preheat oven to 200°F (93°C) to keep cooked chicken warm.

  • Prepare a baking sheet lined with parchment or foil and place a rack on top (optional but helps keep chicken crispy).

  • Combine sauce ingredients in a small pot large enough to hold all the fried chicken later.

  • Pour oil into a deep skillet or wok until about 1 inch deep.

2. Marinate Chicken

In a bowl, whisk together egg whites, cornstarch, and salt until light and frothy.
Add chicken pieces and let marinate for 10–15 minutes while heating the oil.

3. Heat Oil

Heat oil over medium-high heat to 350–360°F (177–182°C).
If you don’t have a thermometer, dip the end of a wooden spoon or chopstick into the oil — steady bubbling means it’s ready.

4. Fry Chicken

Working in small batches, add chicken pieces to the hot oil and fry for 3–4 minutes, turning once, until golden and crispy.
Remove with a slotted spoon and drain on paper towels.
Place fried chicken on the prepared rack and keep warm in the oven while frying remaining batches.

5. Make the Sauce

Place the pot with the honey garlic sauce over medium-high heat and bring to a gentle boil.
Cook for 1–2 minutes, until slightly thickened. If too thick, add a splash of water.

6. Combine & Serve

Add all fried chicken to the pot and toss to coat evenly in the sauce.
Transfer to a serving plate and garnish with sesame seeds and green onions.
Serve immediately — crispy, sticky, and delicious!

Notes

  • Flavor Boost: Add a teaspoon of sesame oil, soy sauce, oyster sauce, or Shaoxing wine to the marinade. For heat, sprinkle in red pepper flakes.

  • More Sauce: Double the sauce ingredients if serving over rice or noodles.

  • Make Ahead: Keep cooked chicken warm in the oven (200°F/93°C) for up to 45 minutes before tossing with hot sauce.

  • Reheating: Reheat leftovers at 400°F (204°C) for 5 minutes to restore crispiness.

Find it online: https://biteseason.com/unlock-takeout-magic-your-guide-to-perfect-crispy-chinese-honey-garlic-chicken-30-minutes/

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